1 lb ground beef
1 onion (chopped)
1 can Las Palmas enchilada sauce (mild)
1 small can tomato sauce
seasonings
1 pkg Mexican blend cheese
1 small can olives (sliced)
1 can black beans
1/4 cup white cheese
1 cup rice
2 cups chicken stock
12 corn tortillas
sour cream (topping)
1. Heat a small amount of olive oil in a non-stick pan. Chop up a medium onion and add about 2/3 to the warmed pan. Cook until onions are tender and transparent. Add thawed ground beef. Add some seasoned salt, black pepper, garlic powder, cumin and any other spices you favor to give the meat a little flavor (don't overseason as there will be many more flavors added).
2. While meat is cooking put a can of enchilada sauce in a saucepan on low and add a can of tomato sauce or two depending on the level of spiciness you prefer. Allow to heat up slowly while other items are cooking. Stir occasionally.
3. In a small pan heat a nickel size amount of vegetable oil. Put in tortilla and flip to cover in oil. Heat to a soft cook on each side and place on paper towel to absorb excess oil. Repeat for each of the dozen tortillas.
4. Take all enchilada ingredients (cooked meat, sauce, olives, tortillas, cheese) and organize as necessary to create an assembly line. Spray vegetable oil on pan (preferably glass or ceramic) to minimize sticking then ladle just enough sauce into the pan to cover the bottom. Dip the cooked tortilla into sauce to thoroughly coat, lay flat in pan, layer the fillings, then roll. Repeat until you've used up all the ingredients, preserving some of the cheese for topping. Ladle a small amount of sauce over the top of finished enchiladas and then sprinkle to cover with cheese. Cover with foil and place in a pre-heated 350 degree oven.
5. In a medium-sized pan heat a small amount of olive oil and the remainder of the onion. Cook until tender and transparent. Then add rice, stirring frequently. While rice is coming to a brown, grab a 2-cup measuring cup and add a 1/4 cup of enchilada sauce/tomato sauce mixture then fill the rest with chicken stock. Can add some spices to the broth as well (salt, pepper, garlic powder, etc.) Add to browned rice. Will be very hot. Stir to mix into rice then cover and simmer on low for 20 minutes or until water is absorbed.
6. Take a can or two of black beans (beans+liquid) and blend them in a blender until smooth (for a different texture). Pour into a small saucepan and add a grip of white cheese (whatever kind you have or prefer) to give them added flavor. Heat on low while rice is cooking and enchiladas are baking.
7. When rice is done enchiladas should be ready (cheese on top nicely melted and browning) to come out. Allow them to sit for a few minutes before dishing up with rice and beans!
Enjoy!
Source: My brain.
